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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 14 |
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This dessert looks beautiful and tastes divine. The ultimate summertime dessert. Ingredients:
1/2 cup sugar |
3 tablespoons cornstarch |
3 egg yolks |
3/4 cup milk |
3/4 cup light cream |
1 teaspoon vanilla |
6 cups blueberries, divided |
1 (15 ounce) angel food cake, cut into 1-inch cubes |
4 tablespoons blueberry-flavored syrup, divided |
1 (9 1/2 ounce) jar blueberry preserves |
2 cups heavy cream |
1/4 cup powdered sugar |
Directions:
1. To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
2. Remove from heat. Place pan in ice water; whisk until cool.
3. Cover; chill in the freezer for 1 hour.
4. To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl.
5. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.
6. Spoon 1 cup custard over syrup.
7. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes.
8. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
9. Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
10. Spread over trifle.
11. Garnish with toasted almonds and fresh blueberries if desired.
12. Serve immediately.
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